Mouthwatering Crabmeat Pan Seared Filets Recipe -
Mouthwatering Crabmeat Pan Seared Filets Recipe
  • READY IN 25 mins

Mouthwatering Crabmeat Pan Seared Filets

Recipe by  

"This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  2. Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
Kitchen-Friendly View

Reviews More Reviews

Nov 01, 2010

Hubs made this for us tonite and it was simple and excellent. One pound of crabmeat certainly isn't necessary for two people, however, and almost seemed like a misprint, so use only as much as what appeals to you. He used very small filets, about 4 oz. each, wrapped them in bacon and seasoned them with Worcerstershire sauce and Montreal Steak Seasoning. He used the meat from Alaskan King Crab legs, tossing them with plenty of hot, clarified butter. If you like your steak cooked medium to medium-well as I do, you'll want to cook them a few minutes longer than the recipe directs. After Hubs was done with these?...five star good.

Sep 07, 2010

Really great idea, and a great starting point that you can build on! I used imitation crab meath, and I've also tried it with imitation lobster meat. It's delicious either way! I also like to saute the crab meeat with the butter and a splash of champaign. Yummy!


5 Ratings

May 27, 2010

The crabmeat was a total miss for me. It was way too much crab for the amount of steak and too little butter to flavor the crab. I made a sauce for the asparagus I served with it from this site's recipe Lemon Butter Seasoned Vegetables, and the sauce drizzled over the crabmeat did add some flavor. Maybe I'll take some of this extra crabmeat and make a salad.

May 26, 2015

A little more butter melted, fresh clove garlic minced, and Old Bay seasoning with real KING crab meat, oh so good!! I like the MR warm through the center steak in the oven!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 761 kcal
  • 38%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 290 mg
  • 97%
  • Fat
  • 48.2 g
  • 74%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 76.4 g
  • 153%
  • Sodium
  • 1033 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

How to Make Beef Wellington

Make the classic filet mignon and mushroom dish named after Duke Wellington.

How to Make Roast Beef Tenderloin

Watch how to make delicious roast beef tenderloin.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States